Yield: 8 Servings

Mexican Cornbread

Mexican Cornbread with ground beef and cheese in an iron skillet

Mexican Cornbread recipe filled with ground beef, cheddar cheese, onion and jalapeƱos. This is my grandma's signature dish and a tried and true family favorite. An easy dinner for any night of the week!

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour


For the Filling:

  • 1 pound lean ground beef
  • 1 large onion, diced
  • 8 oz cheddar cheese, shredded
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt

For the Cornbread:

  • 1 1/4 cups cornmeal
  • 1 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 2 eggs
  • 1 can 14.75 ounce creamed corn
  • 1 cup milk
  • 1/4 cup bacon drippings or vegetable oil plus more for greasing the skillet
  • 3 jalapeƱo peppers


  1. Preheat oven to 350°.
  2. Place a 12 inch cast iron skillet in the oven to get hot. 
  3. Brown ground beef in a skillet and drain any excess grease. 
  4. Combine ground beef with diced onion, cheese, garlic, chili powder, cumin and salt. Set aside.
  5. In a large bowl, add cornmeal, flour, soda and salt. Whisk to combine. 
  6. Add eggs, creamed corn, milk, bacon grease and jalapeños, mixing to combine. 
  7. Carefully remove skillet from oven and grease well with bacon drippings or oil. 
  8. Pour half of cornbread mixture into bottom of the skillet. 
  9. Top with ground beef and cheese mixture, spreading evenly. 
  10. Top with remainder of cornbread mixture. 
  11. Bake for 45-50 minutes or until well browned. 
  12. Slice and serve. 

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 502Total Fat: 23gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 135mgSodium: 951mgCarbohydrates: 41gFiber: 3gSugar: 3gProtein: 32g

Nutritional information is estimated and may not be accurate.

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